CN113616091A - Cooking apparatus and control method for cooking apparatus - Google Patents
Cooking apparatus and control method for cooking apparatus Download PDFInfo
- Publication number
- CN113616091A CN113616091A CN202110996025.1A CN202110996025A CN113616091A CN 113616091 A CN113616091 A CN 113616091A CN 202110996025 A CN202110996025 A CN 202110996025A CN 113616091 A CN113616091 A CN 113616091A
- Authority
- CN
- China
- Prior art keywords
- cooking apparatus
- flow
- cooking
- cavity
- environmental parameter
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/08—Bread-toasters
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Cookers (AREA)
Abstract
The present disclosure relates to a cooking apparatus. The cooking apparatus includes a cavity, at least one flow enhancer, and at least one steam source. The top of cavity is provided with a plurality of gas pockets. At least one flow enhancer is used to generate a flow of cooling fluid and is in fluid communication with the plurality of air holes. At least one steam source is used to generate steam and is in fluid communication with the plurality of air holes. According to the cooking device disclosed by the invention, the temperature, the humidity and the oxygen content in the cooking device can be quickly controlled.
Description
Technical Field
The present application relates to the technical field of cooking appliances, and in particular, to a cooking apparatus, a control method for a cooking apparatus, a control device for a cooking apparatus, a computer-readable storage medium, and a computer program product.
Background
When food is cooked, the surface color, taste, nutrition and the like of the food are closely related to the cooking temperature, humidity, oxygen content and other parameters. For example, bread requires an optimum temperature of 180 ℃ or even higher when baked. For the special bread types such as the euro-bag and the French-stick, the mouthfeel of the euro-bag and the French-stick is obviously improved if high-temperature steam is sprayed to increase the humidity of the surface in the final period of baking. When meat is roasted, substances such as fatty acids in the meat are oxidized by oxygen in the air to generate harmful substances such as peroxides. In the final cooking stage of the meat, the cooking utensil can help the surface of the meat to be colored if a certain oxygen concentration exists, so that the color, the taste and the flavor of the meat are achieved. In short, temperature, humidity, and oxygen content have a large effect on food cooking.
However, the existing cooking equipment mainly relies on the heating tube to generate heat to raise the temperature, and the temperature cannot be rapidly and actively reduced. In addition, the existing cooking apparatus cannot rapidly control the humidity and oxygen content inside thereof.
Disclosure of Invention
In view of the above, embodiments of the present disclosure provide a cooking apparatus to achieve rapid control of temperature, humidity, and oxygen content inside the cooking apparatus.
According to a first aspect of the present disclosure, a cooking apparatus is provided. The cooking apparatus includes: the top of the cavity is provided with a plurality of air holes; at least one flow enhancer for generating a flow of cooling fluid and in fluid communication with the plurality of air holes; and at least one steam source for generating steam and in fluid communication with the plurality of air vents.
According to some embodiments of the present disclosure, the cooking apparatus further comprises at least one baffle disposed at a top of the cavity, and the flow enhancer and the steam source are in fluid communication with the plurality of air holes via the baffle.
According to some embodiments of the present disclosure, the air guide sleeve includes a first air inlet in fluid communication with the flow enhancer and a second air inlet in fluid communication with the steam source.
According to some embodiments of the disclosure, the first air inlet and the second air inlet are disposed side by side at a side of the pod.
According to some embodiments of the present disclosure, a wind guide is provided around a periphery of the first air inlet for guiding the cooling fluid into the inside of the pod.
According to some embodiments of the present disclosure, a semiconductor chilling plate is disposed at the first air inlet for reducing a temperature of the cooling fluid.
According to some embodiments of the disclosure, the at least one air guide sleeve comprises two air guide sleeves, the at least one flow enhancer comprises two flow enhancers, the two air guide sleeves are arranged side by side at the top of the cavity, and the two air guide sleeves are in one-to-one communication with the two flow enhancers.
According to some embodiments of the present disclosure, the flow enhancer is at least one of a fan, a blower, and a compressor.
According to some embodiments of the disclosure, the flow enhancer is disposed outside the cavity.
According to some embodiments of the present disclosure, the cooking apparatus further comprises a cover plate disposed at a side of the cavity for covering a heating assembly of the cooking apparatus, and the flow-increasing device is disposed outside the cover plate.
According to some embodiments of the present disclosure, the cooking apparatus further comprises an opening and closing door assembly configured to automatically open or close a door of the cooking apparatus.
According to some embodiments of the present disclosure, an exhaust port is provided on a sidewall of the cavity, and a condensation plate having a plurality of through holes on a surface thereof is provided at the exhaust port.
According to some embodiments of the present disclosure, a plurality of exhaust ports are provided on the sidewall of the cavity and near the bottom of the cavity.
According to a second aspect of the present disclosure, there is provided a control method for a cooking apparatus, the control method including: obtaining food material parameters related to food materials in the cooking device; acquiring environmental parameters in the cooking equipment, wherein the environmental parameters comprise at least one of temperature, humidity and oxygen content; and selectively controlling at least one of a flow enhancer and a steam source of the cooking device based on the food material parameter and the environmental parameter to make an environmental parameter adjustment to the cooking device.
According to some embodiments of the disclosure, the food material parameters comprise at least one of a type, a surface color, a thickness, an area, a quality, and a cooking style of the food material.
According to some embodiments of the present disclosure, the selectively controlling at least one of a flow enhancer and a steam source of the cooking apparatus based on the food material parameter and the environmental parameter comprises: determining a target environmental parameter within the cooking device based on the food material parameter; and selectively controlling at least one of a flow enhancer and a steam source of the cooking apparatus based on the environmental parameter and the target environmental parameter.
According to some embodiments of the present disclosure, the environmental parameter comprises a temperature, the target environmental parameter comprises a target temperature, and the selectively controlling at least one of a flow enhancer and a steam source of the cooking apparatus based on the environmental parameter and the target environmental parameter comprises: determining whether the temperature is greater than the target temperature; and controlling operation of the flow increaser in response to determining that the temperature is greater than the target temperature.
According to some embodiments of the present disclosure, the environmental parameter comprises humidity, the target environmental parameter comprises a target humidity, and the selectively controlling at least one of a flow enhancer and a steam source of the cooking apparatus based on the environmental parameter and the target environmental parameter comprises: determining whether the humidity is greater than the target humidity; in response to determining that the humidity is greater than the target humidity, controlling operation of the flow enhancer; and controlling operation of the steam source in response to determining that the humidity is less than the target humidity.
According to some embodiments of the present disclosure, the environmental parameter includes oxygen content, the target environmental parameter includes target oxygen content, and the selectively controlling at least one of a flow enhancer and a steam source of the cooking apparatus based on the environmental parameter and the target environmental parameter includes: determining whether the oxygen content is greater than the target oxygen content; controlling operation of the steam source in response to determining that the oxygen content is greater than the target oxygen content; and controlling operation of the flow enhancer in response to determining that the oxygen content is less than the target oxygen content.
According to a third aspect of the present disclosure, there is provided a control device for a cooking apparatus, the control device comprising: a first acquisition module configured to acquire food material parameters related to food materials within the cooking device; a second acquisition module configured to acquire environmental parameters within the cooking apparatus, wherein the environmental parameters include at least one of temperature, humidity, and oxygen content; and a control module configured to selectively control at least one of a flow enhancer and a steam source of the cooking device based on the food material parameter and the environmental parameter to make an environmental parameter adjustment to the cooking device.
According to a fourth aspect of the present disclosure, there is provided a computer device comprising: a memory, a processor and a computer program stored on the memory, wherein the processor is configured to execute the computer program to implement the steps of the control method according to the present disclosure.
According to a fifth aspect of the present disclosure, a computer-readable storage medium is provided, on which a computer program is stored, wherein the computer program, when executed by a processor, implements the steps of the control method according to the present disclosure.
According to a sixth aspect of the present disclosure, a computer program product is provided, comprising a computer program, wherein the computer program realizes the steps of the control method according to the present disclosure when executed by a processor.
According to this disclosed embodiment's cooking equipment, through set up a plurality of gas pockets at cooking equipment's cavity top to utilize the current-increasing ware to introduce the cavity with cooling fluid from the gas pocket fast inside, with the hot-air mixture in avoiding cooling fluid and the cavity, thereby utilize the laminar flow of cooling fluid to flow quick heat transfer cooling, reduce the humidity in the cavity and improve the oxygen content in the cavity. In addition, steam is introduced into the cavity from a plurality of air holes at the top of the cavity to avoid the steam from being mixed with hot air in the cavity, so that the laminar flow of the steam is utilized to quickly improve the humidity in the cavity and reduce the oxygen content in the cavity. In addition, according to the cooking method disclosed by the disclosure, by selectively controlling the current booster and/or the steam source of the cooking device based on the food material parameters and the environmental parameters, at least one of the temperature, the humidity and the oxygen content in the cavity of the cooking device can be changed, so as to meet the requirements of different food materials on the temperature, the humidity and the oxygen content in the cooking process (different cooking stages), and ensure the mouthfeel, the color, the fragrance and the like of the food materials.
Drawings
In the drawings, like reference numerals refer to the same or similar parts or elements throughout the several views unless otherwise specified. The figures are not necessarily to scale. It is appreciated that these drawings depict only some embodiments in accordance with the disclosure and are therefore not to be considered limiting of its scope. In the drawings:
fig. 1 shows a schematic view of a portion of a cooking apparatus according to some embodiments of the present disclosure;
fig. 2 shows an exploded view of a part of the cooking apparatus of fig. 1;
fig. 3 shows a schematic view of a part of the cooking apparatus in fig. 1 from another angle;
fig. 4 shows an exploded view of a portion of the cooking apparatus of fig. 3;
FIG. 5 shows a top view of a portion of the cooking apparatus of FIG. 1;
FIG. 6 illustrates a cross-sectional view of the portion of the cooking apparatus of FIG. 5 along section line A-A;
fig. 7 shows a flow chart of a control method for a cooking apparatus according to some embodiments of the present disclosure; and
fig. 8 illustrates a flow chart of a control apparatus for a cooking appliance according to some embodiments of the present disclosure.
Description of reference numerals:
100 cooking apparatus
110 cavity
111 air hole
120 flow increasing device
130 air guide sleeve
131 first air inlet
132 second air intake
140 cover plate
810 first obtaining module
820 second acquisition module
830 control module
Detailed Description
In the following, only certain exemplary embodiments are briefly described. As those skilled in the art will recognize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the present application. Accordingly, the drawings and description are to be regarded as illustrative in nature, and not as restrictive.
During the cooking process of food, the temperature, humidity and oxygen content in the cooking device have a great influence on the taste, surface state (e.g., hardness, humidity, color, etc.) and flavor of the food. However, the existing cooking apparatus mainly relies on the heating tube to increase the temperature inside the cooking apparatus and on the supplementary steam to increase the humidity, but cannot actively and rapidly reduce the temperature and humidity inside the cooking apparatus, and cannot achieve rapid oxygen control.
In this disclosure, set up a plurality of gas pockets through the cavity top at cooking equipment to utilize the current increaser to introduce the cavity with cooling fluid from the gas pocket fast inside, with the hot-air mixture in avoiding cooling fluid and the cavity, thereby utilize the laminar flow of cooling fluid to flow quick heat transfer cooling, reduce the humidity in the cavity and improve the oxygen content in the cavity. In addition, steam is introduced into the cavity from the plurality of air holes in the top of the cavity, so that the steam is prevented from being mixed with hot air in the cavity, the humidity in the cavity is rapidly improved by laminar flow of the steam, and the oxygen content in the cavity is reduced.
Exemplary embodiments of the present disclosure are described in detail below with reference to the drawings.
Fig. 1 shows a schematic view of a portion of a cooking apparatus according to one embodiment of the present disclosure; fig. 2 shows an exploded view of a portion of the cooking apparatus of fig. 1. As shown in fig. 1 and 2, the cooking apparatus 100 may include a cavity 110, at least one flow increaser 120, and at least one steam source (not shown). At least one flow enhancer 120 may be used to generate a flow of cooling fluid and is in fluid communication with the plurality of air holes 111. At least one steam source may be used to generate steam and is in fluid communication with the plurality of air holes 111.
Here, it should be noted that the cooling fluid may be at least one of a relatively low temperature gas (e.g., cooling air), a gas with a high oxygen content, or a relatively dry gas.
Further, it should also be noted that although 2 current collectors 120 are shown in fig. 1 and 2, at least one current collector 120 (e.g., 1, 3, or 4, etc.) may be provided in the cooking apparatus 100, and the present disclosure is not limited thereto.
Further, it should also be noted that the at least one steam source may be 1, 2, 3, or 4, etc., and the disclosure is not limited thereto.
Further, it should also be noted that although a plurality of air holes 111 are provided in a close arrangement at the top of the cavity 110 in fig. 1 and 2, 3, or 4, etc. air holes may be provided at the top of the cavity 110, and the present disclosure is not limited thereto.
In addition, it should also be noted that although the cavity 110 shown in fig. 1 and 2 has only one cavity, the interior of the cavity may be divided into a plurality of cavities (e.g., 2, 3, or 4, etc.) according to needs, so as to realize zoned cooking, thereby reducing exhaust resistance and satisfying simultaneous cooking of a plurality of foods, satisfying different cooking requirements.
The operation principle of the cooking apparatus 100 is that when the interior of the cavity 110 needs to be cooled, humidified or oxygen content needs to be increased, the flow-increasing device 120 is used to rapidly introduce the cooling fluid, and the cooling fluid enters the interior of the cavity 110 through the plurality of air holes 111 in fluid communication with the flow-increasing device 120. Since the plurality of air holes 111 are disposed at the top of the cavity 110, the cooling fluid guided by the flow increasing device 120 may enter from the top of the cavity 110, thereby avoiding mixing with the hot air or steam inside the cavity 110. Therefore, laminar flow of the cooling fluid can be realized, so that the cooling fluid in the cavity 110 can exchange heat with the cavity 110 rapidly in the descending process to reduce the temperature in the cavity, and simultaneously, the hot air and the steam in the cavity 110 can be discharged out of the cavity 110 sufficiently and rapidly in the process that the cooling fluid enters and presses down continuously, so as to reduce the humidity in the cavity 110 and increase the oxygen content in the cavity 110. The laminar flow of cooling fluid and the continuous pressing down process advances downward over time like a piston until the hot air and steam in the cavity 110 are sufficiently exhausted. When it is required to increase the humidity or decrease the oxygen content in the chamber 110, the steam is introduced into the chamber 110 through the plurality of air holes 111. Similarly, since the plurality of air holes 111 are disposed at the top of the chamber 110, the steam entering from the plurality of air holes 111 can be prevented from mixing with the hot air in the chamber 110 to form a laminar flow of the steam, so as to rapidly increase the humidity in the chamber 110 by using the laminar flow of the steam, and simultaneously, the oxygen in the chamber 110 can be rapidly and sufficiently discharged from the chamber 110 in the process of continuously entering and pressing down the steam, so as to reduce the oxygen content in the chamber 110. The process of laminar flow and continuous depression of the steam advances downward over time, similar to a piston, until the oxygen in the chamber 110 is sufficiently exhausted.
In the above embodiment, the plurality of air holes 111 are formed in the top of the cavity 110 of the cooking apparatus 100, and the flow increasing device 120 is used to rapidly introduce the cooling fluid from the air holes 111 into the cavity 110, so as to avoid the cooling fluid from mixing with the hot air in the cavity 110, thereby rapidly exchanging heat and reducing the temperature, reducing the humidity in the cavity 110, and increasing the oxygen content in the cavity 110 by using the laminar flow of the cooling fluid. In addition, the steam is introduced into the cavity 110 from the plurality of air holes 111 at the top of the cavity 110 to prevent the steam from being mixed with the hot air in the cavity 110, thereby rapidly increasing the humidity in the cavity 110 and reducing the oxygen content in the cavity 110 using the laminar flow of the steam.
It is understood that the pore sizes of the plurality of air holes 111 on the top of the cavity 110 may be the same or different, the plurality of air holes 111 may be arranged densely or sparsely, and the present disclosure is not limited thereto. In the present disclosure, the number, the pore size, the position, and the density of the plurality of air holes 111 may be set according to at least one of the flow rate and the flow velocity of the cooling fluid and/or the steam entering, and the number and the position of the air inlets for the fluid and/or the steam, so as to better achieve the laminar flow effect of the cooling fluid and/or the steam. For example, providing a greater number of closely spaced air holes 111 may facilitate laminar flow of cooling fluid and/or vapor, thereby increasing the rate of heat dissipation, humidity reduction, and oxygen content increase within the cavity 110. For another example, the air holes 111 may be relatively sparsely arranged in the top region of the cavity near the inlet of the cooling fluid and/or steam, and the air holes 111 may be relatively densely arranged in the top region of the cavity far from the inlet of the cooling fluid and/or steam. This is because the cooling fluid or vapor first reaches above the region of the top of the chamber near the inlet port, so that the tangential flow velocity (i.e., velocity in a direction perpendicular to the top of the chamber) is higher in this region and the pressure is lower, and then reaches above the region of the top of the chamber far from the inlet port and the tangential flow velocity in this region is lower and the pressure is increased. Therefore, the design of sparse air holes close to the air inlet and dense air holes far away from the air inlet can reduce the pressure of cooling air flow or steam above the area far away from the air inlet at the top of the cavity to a certain extent, thereby effectively improving the backflow caused by pressure difference and being beneficial to the uniform release of cooling fluid or steam into the cavity 110. For the same reason, the air holes 111 having a small diameter may be provided in the top region of the cavity near the inlet of the cooling fluid and/or steam, and the air holes 111 having a large diameter may be provided in the top region of the cavity far from the inlet of the cooling fluid and/or steam.
Further, it is understood that a plurality of exhaust ports (e.g., 2, 3, or 4, etc.) may be provided on the sidewall of the chamber 110. In some embodiments, the exhaust port may be disposed on a sidewall of the chamber 110 and in the middle of the chamber 110. In some embodiments, the exhaust port may also be disposed on the sidewall of the chamber 110 near the bottom of the chamber 110, thereby facilitating smooth and sufficient exhaust of the hot air and steam inside the chamber 110 during laminar flow reduction of the cooling fluid or steam, and increasing the speed of humidity reduction and oxygen exhaust. In addition, the number of the exhaust ports may be set according to the number of partitions in the chamber 110. For example, one or more exhaust ports may be provided in each section of the chamber 110 to reduce exhaust resistance and increase the rate of humidity reduction and oxygen removal. In addition, a condensing plate with a plurality of through holes on the surface can be arranged at the air outlet, so that the temperature of the hot steam or hot air in the cavity 110 can be reduced and condensed at the condensing plate when the hot steam or hot air is exhausted, and an operator can be prevented from being scalded by the hot steam.
Fig. 3 shows a schematic view of a part of the cooking apparatus in fig. 1 from another angle; fig. 4 shows an exploded view of a portion of the cooking apparatus of fig. 3. It is understood that the cooking apparatus 100 may further include at least one air guide 130, as shown in fig. 3 and 4. It is understood that the flow guide sleeve 130 may be disposed at the top of the cavity 110, and the flow enhancer 120 and the steam source are in fluid communication with the plurality of air holes 111 via the flow guide sleeve 130. The guide sleeve 130 may promote the cooling fluid introduced by the flow enhancer 120 or the steam introduced by the steam source to form a laminar flow inside the guide sleeve 130, so as to avoid turbulence of the flow of the cooling fluid or the steam, thereby improving the control speed of the temperature, the humidity and the oxygen content in the chamber 110. It is understood that, as shown in fig. 3 and 4, the at least one pod 130 may include two pods 130 arranged side by side at the top of the cavity 110. By providing two air guide sleeves 130, on the one hand the arrangement of the partitions inside the cavity 110 can be adapted so that different partitions are supplied with cooling fluid and/or steam by different air guide sleeves 130, respectively, and on the other hand turbulence of the flow of the cooling fluid and/or steam can be avoided. Although fig. 3 and 4 only show two fairings 130, it is understood that 3, 4, or 5, etc. fairings 130 may also be provided, arranged side by side, or front to back, or a combination thereof, at the top of the cavity, as desired, and the disclosure is not limited thereto.
It will be appreciated that the pod 130 may be configured to be flat (as shown in fig. 2, 4 and 6, the height of the pod is less than its length and width) to further facilitate laminar flow of the cooling fluid or vapor after entering the pod 130, thereby increasing the rate of temperature, humidity and oxygen content control within the cavity 110, as shown in fig. 3 and 4.
It is understood that, as shown in fig. 3 and 4, the pod 130 may include a first air inlet 131 and a second air inlet 132. The first inlet 131 may be in fluid communication with the flow enhancer 120 and the second inlet 132 may be in fluid communication with a steam source. It should be understood herein that although only one first air inlet 131 and one second air inlet 132 are provided on one pod 130 in fig. 3 and 4, the pod 130 may also be provided with a plurality of first air inlets 131 (e.g., 2, 3, or 4, etc.) and/or a plurality of second air inlets 132 (e.g., 2, 3, or 4, etc.), and the disclosure is not limited thereto.
It is understood that the plurality of first air inlets 131 may be disposed on the same side/top surface, opposite or adjacent side surfaces of the pod 130, or a combination thereof. Likewise, the plurality of second air inlets 132 may be disposed on the same side/top surface, on opposite or adjacent sides of the pod 130, or a combination thereof. For example, when the first air inlet 131 includes two first air inlets 131, the two first air inlets 131 are disposed opposite to each other at the side of the pod 130. Likewise, when the second air inlets 132 include two second air inlets 132, the two second air inlets 132 are disposed opposite to each other at the side of the pod 130. The first and second air inlets 131 and 132 are disposed at sides of the pod 130 to facilitate laminar flow of the cooling fluid and steam within the pod 130.
It is understood that the first and second air inlets 131 and 132 may be arranged side by side at the side of the pod 130, as shown in fig. 3 and 4. This facilitates, on the one hand, the laminar flow of the cooling fluid and the steam inside the pod 130, and, on the other hand, the arrangement of the density, the pore size, etc. of the air holes 111 at the top of the cavity 110 according to the positions of the first and second air inlets 131 and 132 (for example, the air holes near the side of the pod 130 where the first and second air inlets are arranged are relatively sparse, and the air holes far from the side are relatively dense). Alternatively or additionally, the first and second air inlets 131, 132 may be disposed on different surfaces of the pod 130.
It is understood that only one type of air inlet may be provided on the pod 130 for selectively admitting cooling fluid or steam, and the disclosure is not limited thereto.
Further, it is also understood that to facilitate the introduction of more cooling fluid by the flow enhancer 120, air guides may be provided around the periphery of the first air inlet 131 for directing the cooling fluid into the interior of the pod 130. In addition, a semiconductor cooling fin may be further provided at the first air inlet 131 to reduce the temperature of the cooling fluid, thereby improving heat dissipation efficiency.
As shown in fig. 3, 4 and 5, the flow increaser 120 may be of any type known to those skilled in the art, such as, but not limited to, a fan, a blower, and/or a compressor, and the like.
It is understood that the flow enhancers 120 may include at least one flow enhancer 120 (e.g., 1, 2, 3, or 4, etc.). One flow enhancer 120 may be in fluid communication with one first inlet port 131, or may be in fluid communication with a plurality of first inlet ports 131. For example, one flow enhancer 120 may be in fluid communication with one first air inlet 131 in one pod 130, may be in fluid communication with a plurality of first air inlets 131 in one pod 130, or may be in fluid communication with first air inlets 131 in a plurality of pods 130, and the disclosure is not limited thereto. It is understood that a first inlet port 131 may also be in fluid communication with a plurality of flow enhancers 120 to increase the amount and rate of flow of cooling fluid introduced to increase the rate of cooling, reduce humidity, and increase oxygen content.
It is understood that when two scoops 130 and two flow-increasing devices 120 are provided in the cooking apparatus 100, as shown in fig. 3, 4 and 5, the two scoops 130 may communicate with the two flow-increasing devices 120 one-to-one to independently control the flow rate and velocity of the cooling fluid in the two scoops 130 to meet the requirements of the zoned cooking in the cavity 110. It should be understood, however, that two fairings 130 may also be in fluid communication with the same flow enhancer 120, and the disclosure is not limited thereto.
It is understood that the flow enhancer 120 may be disposed outside of the cavity 110. This can prevent the high temperature in the cavity 110 from affecting the temperature of the flow increasing device 120, which may cause the failure or the reduction of the service life of the flow increasing device 120, and can prevent the high temperature in the cavity 110 from heating the cooling fluid sucked by the flow increasing device 120.
As shown in fig. 1 to 6, the cooking apparatus 100 may further include a cover plate 140. The cover plate 140 may be disposed at a side of the cavity 110 for covering a heating assembly of the cooking apparatus 100. In this case, as is clear from fig. 5 and 6, the flow enhancer 120 may also be disposed outside the cover plate 140, so that not only the heating component of the cover plate 140 affecting the temperature of the flow enhancer 120 to cause malfunction or reduction in the service life of the flow enhancer 120, but also the heating component heating the cooling fluid sucked by the flow enhancer 120 can be avoided.
Optionally, the cooking apparatus 100 may further include an opening and closing door assembly. The door opening and closing assembly may be configured to automatically open or close the door of the cooking apparatus, so that not only the degree of automation of the cooking apparatus may be increased, but also an operator may be prevented from being scalded by steam inside the cooking apparatus 100 when the door is opened.
Optionally, the cooking apparatus 100 may further include a controller. The controller is electrically and/or communicatively coupled to the current booster 120. The communication connection between the controller and the current booster 120 may be a wired connection or a wireless connection. By "communication link" is meant the transfer of signals (e.g., control signals, sensing signals, etc.) between the controller and the current booster 120. It will be appreciated that the controller may be configured to control the speed of operation of the flow enhancer 120 so as to control the flow rate and volume of cooling fluid into the pod 130 to adjust the rate of cooling, humidity reduction and/or oxygen enhancement within the cavity according to different cooking requirements.
Further, it is understood that the controller may also be electrically and/or communicatively coupled to the vapor source. At this time, the control device may be further configured to control the flow rate and the flow rate of the steam into the pod 130 by controlling the steam source, thereby adjusting the rate of humidity increase and/or the rate of oxygen decrease within the cavity according to different cooking requirements.
According to the above embodiments of the present disclosure, when it is required to cool down, reduce humidity or increase oxygen content in the cavity 110, the flow enhancer 120 may be used to rapidly introduce the cooling fluid, which forms laminar flow through the flow guiding sleeve 130 and enters the cavity 110 through the plurality of air holes 111 at the top of the cavity 110. Therefore, the cooling fluid in the cavity 110 can exchange heat with the cavity 110 rapidly in the process of descending continuously to reduce the temperature in the cavity, and meanwhile, the hot air and the steam in the cavity 110 are exhausted out of the cavity 110 sufficiently and rapidly through the exhaust port arranged on the side wall of the cavity 110 and close to the bottom of the cavity 110 in the process of continuously entering and pressing down the cooling fluid, so as to reduce the humidity in the cavity 110 and increase the oxygen content in the cavity 110. When the humidity inside the cavity 110 needs to be increased or the oxygen content needs to be reduced, steam forms laminar flow through the diversion cover 130 and enters the cavity 110 through the plurality of air holes 111 at the top of the cavity 110, so that the humidity inside the cavity 110 is rapidly increased by utilizing the laminar flow effect, and meanwhile, oxygen inside the cavity 110 is rapidly and sufficiently discharged out of the cavity 110 through the air outlet arranged on the side wall of the cavity 110 and close to the bottom of the cavity 110 in the process that the steam continuously enters and is pressed downwards, so that the oxygen content inside the cavity 110 is reduced.
Fig. 7 shows a flow chart of a control method 700 for a cooking apparatus according to some embodiments of the present disclosure. In some embodiments, the cooking apparatus may be the cooking apparatus 100 described in fig. 1 to 6. The control method 700 is described below in exemplary conjunction with the cooking apparatus 100 of fig. 1-6. The control method 700 may include: step S701, obtaining food material parameters related to food materials in the cooking device 100; step S702, obtaining environmental parameters in the cooking device 100, wherein the environmental parameters comprise at least one of temperature, humidity and oxygen content; and step S703 of selectively controlling at least one of the flow enhancer 120 and the steam source of the cooking apparatus 100 based on the food material parameter and the environmental parameter to perform environmental parameter adjustment on the cooking apparatus 100. In this way, at least one of the temperature, the humidity and the oxygen content in the cavity 110 of the cooking device 100 can be changed, so that the requirements of different food materials on the temperature, the humidity and the oxygen content in the cooking process (different cooking stages) are met, and the taste, the color, the fragrance and the like of the food materials are ensured.
In step S701, food material parameters related to food materials within the cooking apparatus 100 are acquired.
It is understood that the food material parameters may include at least one of a type, surface color, thickness, area, quality, and cooking manner of the food material. The food material may be bread, fish, vegetable, etc.; the surface color of the food material can, for example, include a color when uncooked (e.g., red for meat), a color when cooked (e.g., white or gray for meat), a color when overcooked (e.g., black for meat); the cooking mode of the food material can comprise steaming, roasting and the like. In some embodiments, the food material related food material parameters within the cooking apparatus 100 may be acquired by sensors. Here, the sensor may be, for example, a vision camera, an infrared sensor, or the like.
In step S702, environmental parameters within the cooking apparatus 100 are acquired.
It is to be understood that the acquired environmental parameter may include at least one of temperature, humidity, and oxygen content, i.e., the environmental parameter may include any one of, or a combination of any two or a combination of three of temperature, humidity, and oxygen content. In some embodiments, environmental parameters within the cooking apparatus 100 may be acquired by sensors. Here, the sensor may be, for example, a temperature sensor, a humidity sensor, a temperature and humidity sensor, an oxygen content sensor, or the like.
In step S703, at least one of the flow enhancer 120 and the steam source of the cooking apparatus 100 is selectively controlled based on the food material parameter and the environmental parameter to perform an environmental parameter adjustment on the cooking apparatus 100.
It will be appreciated that selectively controlling at least one of the flow enhancer 120 and the steam source of the cooking apparatus 100 may include selectively controlling the flow enhancer 120 and/or the steam source to operate (i.e., start and run speed, etc.), selectively controlling the flow enhancer 120 and/or the steam source to stop operating (i.e., shut off), etc.
It is understood that step S703 may include determining a target environmental parameter within the cooking apparatus 100 based on the food material parameter; and selectively controlling at least one of the flow enhancer 120 and the steam source of the cooking apparatus 100 based on the environmental parameter and the target environmental parameter. Wherein the target environmental parameter may include at least one of a target temperature, a target humidity, and a target oxygen content. In this way, according to the food material parameters such as the type, color, thickness, weight, area and cooking manner of the food material, the target environment parameters of different food materials in different cooking stages to keep the food materials in the optimal cooking state (because the different food materials in different cooking stages have different requirements for the temperature, humidity and oxygen content in the cooking device) can be determined, and based on the comparison between the current environment parameters of the food materials and the target environment parameters, whether to control the current flow increasing device 120 and/or the steam source to change the temperature, humidity and/or oxygen content in the cooking device 110 is determined, so as to ensure that the food materials in the cooking are in the optimal state.
It is to be understood that selectively controlling at least one of the flow amplifier and the steam source of the cooking apparatus 100 based on the environmental parameter and the target environmental parameter when an adjustment of the temperature within the cooking apparatus 100 is required may include: determining whether the temperature is greater than a target temperature; and in response to determining that the temperature is greater than the target temperature, controlling the flow-increasing device 120 to operate so as to reduce the temperature within the cooking apparatus, thereby avoiding overcooking to affect the taste of the foodstuff. In some embodiments, if the temperature is less than the target temperature, the steam source may be controlled to operate to heat the food material by hot steam, or a heating assembly within the cooking apparatus 100 may be controlled to operate to heat the food material, and the disclosure is not limited thereto.
It is to be understood that selectively controlling at least one of the flow amplifier and the steam source of the cooking apparatus 100 based on the environmental parameter and the target environmental parameter when an adjustment of the humidity within the cooking apparatus 100 is required may include: determining whether the humidity is greater than a target humidity; in response to determining that the humidity is greater than the target humidity, the flow enhancer 120 is controlled to operate so as to exhaust the steam inside the cooking apparatus 100 through the entrance of the external air, thereby avoiding more water vapor from condensing on the surface of the food material, so that the taste of the food material is no longer crisp. Further, in response to determining that the humidity is less than the target humidity, the steam source is controlled to operate to supplement the humidity for the cooking apparatus 100, thereby preventing the surface of the food material from becoming hard and dry due to dehydration.
It is to be understood that selectively controlling at least one of the flow enhancer and the steam source of the cooking apparatus 100 based on the environmental parameter and the target environmental parameter when an adjustment of the oxygen content within the cooking apparatus 100 is required may include: determining whether the oxygen content is greater than a target oxygen content; in response to determining that the oxygen content is greater than the target oxygen content, the operation of the steam source is controlled so as to exhaust air with a high oxygen content in the cooking apparatus 100 through the entrance of steam, so as to avoid over-oxidation of the food material and generation of harmful peroxide, thereby affecting the color, aroma and safety of the food material. In addition, in response to determining that the oxygen content is less than the target oxygen content, the operation of the flow increasing device 120 is controlled so as to supplement oxygen to the cooking apparatus 100 by the external air or the gas having a high oxygen content, thereby promoting coloring of the surface of the food material.
Further, it can be further understood that when the flow enhancer 120 and the steam source include a plurality of flow enhancers and a plurality of steam sources, respectively, the step S703 of controlling at least one of the flow enhancer and the steam source of the cooking apparatus based on the environmental parameter and the food material parameter may include: controlling at least part of a plurality of current boosters and/or controlling at least part of a plurality of evaporation sources of a cooking apparatus based on the environmental parameter and the food material parameter. Likewise, where the flow enhancer 120 comprises a plurality of flow enhancers, controlling the flow enhancer 120 and operation of the cooking apparatus 100 based on the environmental parameter and the target environmental parameter may comprise controlling operation of at least some of the plurality of flow enhancers. Likewise, where the steam source includes a plurality of steam sources, controlling operation of the steam source may include controlling operation of at least a portion of the plurality of steam sources based on the environmental parameter and the target environmental parameter. Through the mode, the operation of part of the flow increaser and/or part of the steam source can be controlled according to the environmental parameters and the food material parameters, so that the speed of adjusting the temperature, the humidity and the oxygen content in the cooking equipment can be controlled.
Further, it can be appreciated that selectively controlling at least one of the flow enhancer 120 and the steam source of the cooking apparatus 100 based on the environmental parameter and the target environmental parameter can include controlling the flow enhancer and the steam source to operate simultaneously based on the environmental parameter and the target environmental parameter when it is desired to simultaneously adjust two or three of the temperature, the humidity, and the oxygen content within the cavity. For example, when the oxygen content is greater than the target oxygen content and the temperature is greater than the target temperature, the flow increasing device and the steam source can be controlled to be turned on simultaneously, and the oxygen content and the temperature in the cavity can reach the target values by controlling the number and the operation speed of the turned-on flow increasing device and the turned-on steam source.
It should be understood herein that controlling the operation of the flow enhancer 120 may include controlling the flow enhancer 120 to be turned on or off, and may also include controlling the operation speed of the flow enhancer 120, so as to control the flow rate and the flow rate of the cooling fluid entering the air guide sleeve 130 according to different cooking requirements, thereby adjusting the speed of cooling, humidity reduction and/or oxygen increase in the cavity. Controlling the operation of the steam source may include controlling the steam source to be turned on or off, and may also include controlling the rate and amount of steam emitted from the steam source to control the flow rate and amount of steam entering the pod 130 to adjust the rate of humidity increase and/or the rate of oxygen decrease within the cavity for different cooking needs.
Fig. 8 illustrates a block diagram of a control apparatus 800 for a cooking appliance, according to some embodiments of the present disclosure. In some embodiments, the cooking apparatus may be the cooking apparatus 100 described in fig. 1 to 6. The control device 800 is described below exemplarily in connection with the cooking apparatus 100 in fig. 1 to 6. The control device 800 includes: a first obtaining module 810, a second obtaining module 820, and a control module 830. The first obtaining module 810 is configured to obtain food material parameters related to food materials within the cooking apparatus 100. The second obtaining module 820 is configured to obtain environmental parameters within the cooking apparatus 100, wherein the environmental parameters include at least one of temperature, humidity, and oxygen content. The control module 830 is configured to selectively control at least one of the flow enhancer 120 and the steam source of the cooking apparatus 100 based on the food material parameter and the environmental parameter to make an environmental parameter adjustment to the cooking apparatus 100.
It should be understood that the various modules of the control apparatus 800 shown in fig. 8 may correspond to the various steps in the control method 700 with reference to fig. 7. Thus, the operations, features and advantages described above with respect to the control method 700 are equally applicable to the control device 800 and the modules included therein. Certain operations, features and advantages may not be described in detail herein for the sake of brevity.
According to another aspect of the present disclosure, there is provided a computer device including: a memory, a processor, and a computer program stored on the memory, wherein the processor is configured to execute the computer program to implement the steps of the control method 700 according to the present disclosure.
According to yet another aspect of the present disclosure, a computer-readable storage medium is provided, on which a computer program is stored, wherein the computer program, when executed by a processor, realizes the steps of the control method 700 according to the present disclosure.
According to yet another aspect of the present disclosure, a computer program product is provided, comprising a computer program, wherein the computer program, when executed by a processor, realizes the steps of the control method 700 according to the present disclosure.
It will be understood that in this specification, the terms "center," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," "circumferential," and the like, indicate an orientation or positional relationship or dimension based on that shown in the drawings, and that such terms are used for convenience of description only and do not indicate or imply that the device or element so referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore should not be considered limiting to the scope of this application.
Furthermore, the terms "first," "second," "third," and the like are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicit to a number of indicated technical features. Thus, features defined as "first", "second", "third" may explicitly or implicitly include one or more of the features. In the description of the present application, "a plurality" means two or more unless specifically limited otherwise.
In this application, unless expressly stated or limited otherwise, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can include, for example, fixed connections, removable connections, or integral parts; the connection can be mechanical connection, electrical connection or communication; either directly or indirectly through intervening media, either internally or in any other relationship. The specific meaning of the above terms in the present application can be understood by those of ordinary skill in the art as appropriate.
In this application, unless expressly stated or limited otherwise, the first feature "on" or "under" the second feature may comprise direct contact of the first and second features, or may comprise contact of the first and second features not directly but through another feature in between. Also, the first feature being "on," "above" and "over" the second feature includes the first feature being directly on and obliquely above the second feature, or merely indicating that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature includes the first feature being directly under and obliquely below the second feature, or simply meaning that the first feature is at a lesser elevation than the second feature.
This description provides many different embodiments or examples that can be used to implement the present application. It should be understood that these various embodiments or examples are purely exemplary and are not intended to limit the scope of protection of the present application in any way. Those skilled in the art can conceive of various changes or substitutions based on the disclosure of the specification of the present application, which are intended to be covered by the scope of the present application. Therefore, the protection scope of the present application shall be subject to the protection scope defined by the appended claims.
Claims (23)
1. A cooking apparatus, characterized in that the cooking apparatus comprises:
the top of the cavity is provided with a plurality of air holes;
at least one flow enhancer for generating a flow of cooling fluid and in fluid communication with the plurality of air holes; and
at least one steam source for generating steam and in fluid communication with the plurality of air vents.
2. The cooking apparatus of claim 1, further comprising at least one baffle disposed at a top of the cavity, and the flow enhancer and the steam source are in fluid communication with the plurality of air holes via the baffle.
3. The cooking apparatus of claim 2, wherein the airflow guide comprises a first air inlet in fluid communication with the flow promoter and a second air inlet in fluid communication with the steam source.
4. A cooking apparatus according to claim 3, wherein the first and second air inlets are provided side by side on a side of the pod.
5. A cooking apparatus according to claim 3, wherein a wind deflector is provided around the periphery of the first air inlet for guiding the cooling fluid into the inside of the pod.
6. A cooking apparatus according to claim 3, wherein a semiconductor chilling plate is provided at the first air inlet for reducing the temperature of the cooling fluid.
7. The cooking apparatus according to claim 2, wherein the at least one air guide sleeve comprises two air guide sleeves, the at least one flow enhancer comprises two flow enhancers, the two air guide sleeves are arranged side by side at the top of the cavity, and the two air guide sleeves are in one-to-one communication with the two flow enhancers.
8. The cooking apparatus according to any one of claims 1 to 7, wherein the flow enhancer is at least one of a fan, a blower and a compressor.
9. A cooking apparatus according to any one of claims 1 to 7, wherein the flow-enhancer is arranged outside the cavity.
10. The cooking apparatus according to claim 9, further comprising a cover plate disposed at a side of the cavity for covering a heating assembly of the cooking apparatus, and the flow enhancer is disposed outside the cover plate.
11. The cooking apparatus according to any one of claims 1 to 7, further comprising an opening and closing door assembly configured to automatically open or close a door of the cooking apparatus.
12. The cooking apparatus according to any one of claims 1 to 7, wherein an exhaust port is provided on a side wall of the cavity, and a condensing plate having a plurality of through holes on a surface thereof is provided at the exhaust port.
13. A cooking apparatus according to any one of claims 1 to 7, wherein a plurality of vents are provided in the side wall of the cavity and adjacent the bottom of the cavity.
14. A control method for a cooking apparatus, characterized in that the control method comprises:
obtaining food material parameters related to food materials in the cooking device;
acquiring environmental parameters in the cooking equipment, wherein the environmental parameters comprise at least one of temperature, humidity and oxygen content; and
selectively controlling at least one of a flow enhancer and a steam source of the cooking device based on the food material parameter and the environmental parameter to make an environmental parameter adjustment to the cooking device.
15. The control method of claim 14, wherein the food material parameters comprise at least one of a type, surface color, thickness, area, quality, and cooking style of the food material.
16. The control method of claim 15, wherein the selectively controlling at least one of a flow enhancer and a steam source of the cooking apparatus based on the food material parameter and the environmental parameter comprises:
determining a target environmental parameter within the cooking device based on the food material parameter; and
selectively controlling at least one of a flow amplifier and a steam source of the cooking apparatus based on the environmental parameter and the target environmental parameter.
17. The control method of claim 16, wherein the environmental parameter comprises a temperature, the target environmental parameter comprises a target temperature, and the selectively controlling at least one of a flow amplifier and a steam source of the cooking appliance based on the environmental parameter and the target environmental parameter comprises:
determining whether the temperature is greater than the target temperature; and
controlling operation of the flow enhancer in response to determining that the temperature is greater than the target temperature.
18. The control method of claim 16, wherein the environmental parameter comprises humidity, the target environmental parameter comprises a target humidity, and the selectively controlling at least one of a flow enhancer and a steam source of the cooking appliance based on the environmental parameter and the target environmental parameter comprises:
determining whether the humidity is greater than the target humidity;
in response to determining that the humidity is greater than the target humidity, controlling operation of the flow enhancer; and
controlling operation of the steam source in response to determining that the humidity is less than the target humidity.
19. The control method of claim 16, wherein the environmental parameter includes oxygen content, the target environmental parameter includes target oxygen content, and the selectively controlling at least one of a flow enhancer and a steam source of the cooking appliance based on the environmental parameter and the target environmental parameter includes:
determining whether the oxygen content is greater than the target oxygen content;
controlling operation of the steam source in response to determining that the oxygen content is greater than the target oxygen content; and
controlling operation of the flow enhancer in response to determining that the oxygen content is less than the target oxygen content.
20. A control device for a cooking apparatus, characterized in that the control device comprises:
a first acquisition module configured to acquire food material parameters related to food materials within the cooking device;
a second acquisition module configured to acquire environmental parameters within the cooking apparatus, wherein the environmental parameters include at least one of temperature, humidity, and oxygen content; and
a control module configured to selectively control at least one of a flow enhancer and a steam source of the cooking device based on the food material parameter and the environmental parameter to make an environmental parameter adjustment to the cooking device.
21. A computer device, comprising:
a memory, a processor, and a computer program stored on the memory,
wherein the processor is configured to execute the computer program to implement the steps of the method of any of claims 14 to 19.
22. A computer-readable storage medium, on which a computer program is stored, wherein the computer program, when being executed by a processor, realizes the steps of the method of any one of claims 14 to 19.
23. A computer program product comprising a computer program, wherein the computer program realizes the steps of the method of any one of claims 14 to 19 when executed by a processor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110996025.1A CN113616091B (en) | 2021-08-27 | 2021-08-27 | Cooking apparatus and control method for the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110996025.1A CN113616091B (en) | 2021-08-27 | 2021-08-27 | Cooking apparatus and control method for the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113616091A true CN113616091A (en) | 2021-11-09 |
| CN113616091B CN113616091B (en) | 2023-05-02 |
Family
ID=78388093
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110996025.1A Active CN113616091B (en) | 2021-08-27 | 2021-08-27 | Cooking apparatus and control method for the same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113616091B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114794904A (en) * | 2022-04-19 | 2022-07-29 | 北京润捷浩达科技有限公司 | Automatic baking method and system based on steam flow |
Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0731319A1 (en) * | 1995-03-07 | 1996-09-11 | ZANUSSI GRANDI IMPIANTI S.p.A. | Cooking oven provided with rapid chilling arrangement using cryogenic gas |
| US6060701A (en) * | 1997-05-27 | 2000-05-09 | Turbochef Technologies, Inc. | Compact quick-cooking convectional oven |
| JP2012202628A (en) * | 2011-03-25 | 2012-10-22 | Mitsubishi Electric Corp | Heating cooker |
| CN104665573A (en) * | 2014-08-22 | 2015-06-03 | 广东美的厨房电器制造有限公司 | Cooking equipment and control method thereof |
| US20160029850A1 (en) * | 2014-06-26 | 2016-02-04 | Fish Six RC dba THE MELT | Catering box with active climate control for transporting delicate food items |
| CN111419077A (en) * | 2020-03-23 | 2020-07-17 | 华帝股份有限公司 | Cooking equipment with refrigeration function |
| CN211372856U (en) * | 2019-10-23 | 2020-08-28 | 黄家耀 | Cold and hot steam ager of intelligence thing networking |
| CN211795850U (en) * | 2019-10-25 | 2020-10-30 | 青岛海高设计制造有限公司 | Double-layer steam box |
| CN111913514A (en) * | 2020-07-03 | 2020-11-10 | 华帝股份有限公司 | Steam cooking device and humidity control method |
| CN113142982A (en) * | 2021-04-30 | 2021-07-23 | 广东美的厨房电器制造有限公司 | Cooking apparatus, control method of cooking apparatus, and readable storage medium |
| CN213821079U (en) * | 2020-11-27 | 2021-07-30 | 青岛杰麦烘焙设备有限公司 | Oven with built-in evaporator |
| CN213850170U (en) * | 2020-07-03 | 2021-08-03 | 袁济时 | Air oven that culinary art is effectual |
| CN213983692U (en) * | 2020-12-29 | 2021-08-17 | 广东美的厨房电器制造有限公司 | Kitchen appliance |
-
2021
- 2021-08-27 CN CN202110996025.1A patent/CN113616091B/en active Active
Patent Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0731319A1 (en) * | 1995-03-07 | 1996-09-11 | ZANUSSI GRANDI IMPIANTI S.p.A. | Cooking oven provided with rapid chilling arrangement using cryogenic gas |
| US6060701A (en) * | 1997-05-27 | 2000-05-09 | Turbochef Technologies, Inc. | Compact quick-cooking convectional oven |
| JP2012202628A (en) * | 2011-03-25 | 2012-10-22 | Mitsubishi Electric Corp | Heating cooker |
| US20160029850A1 (en) * | 2014-06-26 | 2016-02-04 | Fish Six RC dba THE MELT | Catering box with active climate control for transporting delicate food items |
| CN104665573A (en) * | 2014-08-22 | 2015-06-03 | 广东美的厨房电器制造有限公司 | Cooking equipment and control method thereof |
| CN211372856U (en) * | 2019-10-23 | 2020-08-28 | 黄家耀 | Cold and hot steam ager of intelligence thing networking |
| CN211795850U (en) * | 2019-10-25 | 2020-10-30 | 青岛海高设计制造有限公司 | Double-layer steam box |
| CN111419077A (en) * | 2020-03-23 | 2020-07-17 | 华帝股份有限公司 | Cooking equipment with refrigeration function |
| CN111913514A (en) * | 2020-07-03 | 2020-11-10 | 华帝股份有限公司 | Steam cooking device and humidity control method |
| CN213850170U (en) * | 2020-07-03 | 2021-08-03 | 袁济时 | Air oven that culinary art is effectual |
| CN213821079U (en) * | 2020-11-27 | 2021-07-30 | 青岛杰麦烘焙设备有限公司 | Oven with built-in evaporator |
| CN213983692U (en) * | 2020-12-29 | 2021-08-17 | 广东美的厨房电器制造有限公司 | Kitchen appliance |
| CN113142982A (en) * | 2021-04-30 | 2021-07-23 | 广东美的厨房电器制造有限公司 | Cooking apparatus, control method of cooking apparatus, and readable storage medium |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114794904A (en) * | 2022-04-19 | 2022-07-29 | 北京润捷浩达科技有限公司 | Automatic baking method and system based on steam flow |
| CN114794904B (en) * | 2022-04-19 | 2024-04-26 | 北京顺鑫农业股份有限公司鹏程食品分公司 | Steam-flow-based automatic baking method and system |
Also Published As
| Publication number | Publication date |
|---|---|
| CN113616091B (en) | 2023-05-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN201042379Y (en) | Multi-functional steam bake oven | |
| CN208610659U (en) | A kind of fried oven of booster-type air | |
| CN208851291U (en) | A kind of oven with air fryer function | |
| CN110693338B (en) | Oven with drying function | |
| CN110840285A (en) | Air fryer facilitating cooling of shell | |
| CN113616091A (en) | Cooking apparatus and control method for cooking apparatus | |
| CN112754267A (en) | Microwave oven and cooking method implemented by same | |
| US20080053317A1 (en) | Method and device for cooking foodstuff with steam | |
| WO2015101399A1 (en) | Cooking oven with improved hot air circulation | |
| CN216079909U (en) | Integrated kitchen with cooking device | |
| CN211022296U (en) | Dry-wet separation exhaust structure of air-frying electric oven | |
| CN108903679A (en) | A kind of oven with circulating-heating air channel structure | |
| US20130008426A1 (en) | Convection cooking using bake element heater | |
| JPS6280432A (en) | Roaster | |
| CN214964761U (en) | Food baking appliance | |
| CN208549818U (en) | Dryer | |
| CN104390435A (en) | Drying machine | |
| CN217408571U (en) | Cooking system for cooking food | |
| CN216557213U (en) | Multifunctional integrated stove | |
| CN211324482U (en) | Food processor with circulating air blowing | |
| CN213909886U (en) | Three-dimensional heating air frying pan | |
| KR100667203B1 (en) | A steam cooking apparatus and method to control the heater thereof | |
| CN107684351A (en) | A kind of instant noodle makes and sell the extractor fan of machine | |
| CN216124285U (en) | Microwave steaming and baking oven | |
| CN217039777U (en) | Thermal cycle wind channel structure and air cooking device |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |